JP4712764B2 - Egg processing food and quality preservation material for egg processing food - Google Patents

Description

The present invention relates to an egg processed food having good egg flavor while water separation is prevented, and a quality maintaining material for egg processed food.

Egg processed foods such as egg salads and fried eggs sold at supermarkets and convenience stores are cooked at the backyard of the store or at the side dish factory, etc., and at least one day before cooking The above has passed. In such processed egg foods, it is necessary to prevent water separation that occurs over time during storage.

For this reason, starch is often added to the above-described processed egg foods to be sold as side dishes at convenience stores and supermarkets for the purpose of preventing water separation. As the starch used for this purpose, various processed starches such as pregelatinized starch and crosslinked starch are used.

However, when starch is added to processed egg foods, as the water separation prevention effect is obtained, the stickiness derived from the nature of the starch increases and the mouth meltability tends to decrease and the egg flavor tends to be impaired. . In particular, in an egg salad or the like where water separation is likely to occur, these tendencies become remarkable because the amount of starch added must be increased in order to prevent water separation and maintain shape retention.

Regarding such a problem, Japanese Patent No. 3506134 (Patent Document 1) discloses that an egg salad salad has an average particle diameter after swelling with water and using a specific cold-water-swellable starch without impairing the mouth melting feeling. It has been proposed to provide shape retention by preventing water separation. However, this method still uses starch that is not originally required as a basic ingredient of egg salad, and it was difficult to say that it was sufficiently satisfactory from the viewpoint of obtaining the original taste of egg salad.

Japanese Patent No. 3506134

Therefore, an object of the present invention is to provide an egg processed food having a good egg flavor while preventing water separation and a quality maintaining material for the egg processed food.

The present inventor conducted earnest research to achieve the above-mentioned purpose.Unexpectedly, boiled egg yolk, which has been heat-treated in a specific state under heating conditions stronger than conventional general heating conditions, In addition to being modified to excellent properties, this egg yolk is an aggregate of almost spherical fine particles that are very pleasant to the mouth and are an egg component, so it can be added to various egg processed foods. However, it has been found that the flavor is not impaired, and finally the present invention has been completed.

In other words, the present invention
(1) Egg processed food obtained by heating and coagulating a liquid egg mixed with egg yolk boiled with a water retention rate of 70% or more after being dispersed in fresh water and stored for 20 hours , and the blended amount of egg yolk in the koji However, the processed egg food is 0.1 to 20% of the processed egg food,
It is.

According to the present invention, it is possible to provide an egg processed food that is prevented from water separation and has a good egg flavor. Therefore, it is possible to further increase the demand for egg processed foods such as egg salads and fried eggs that are sold as side dishes at convenience stores and supermarkets.

The egg processed food and the quality maintaining material for egg processed food of the present invention are described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, boiled egg yolk is the yolk portion of boiled egg obtained by heating and coagulating raw eggs with shells such as chicken eggs, egg yolks, and duck eggs. The boiled egg yolk separated from the boiled egg is a collection of substantially spherical fine particles having an average particle diameter of about 10 to 200 μm, derived from the structure of the yolk sphere etc. of the egg yolk of the shelled raw egg. Therefore, for example, when a physical external force such as a cutting process or a pulverizing process is applied, it easily disperses and becomes fine particles.

Boiled egg yolk used in the present invention is characterized by having a water retention rate of 70% or more, preferably 75% or more after being dispersed in fresh water and stored for 20 hours. Here, the water retention rate (%) is specifically measured as follows. First, 10 g of egg yolk and 8 g of distilled water are put in a centrifuge tube with a capacity of 50 mL and covered, and then the egg yolk is boiled in distilled water with a vortex mixer (TM-151, manufactured by Iwaki Glass Co., Ltd.). Stir for about 3 seconds to disperse. Next, this centrifuge tube was stored at 10 ° C. for 20 hours, and then immersed in a constant temperature water bath having a product temperature of 20 ° C. to bring the product temperature to 20 ° C., and a centrifuge (H-108ND, manufactured by Kokusan Centrifuge Co., Ltd.) was obtained. ) For 8 minutes at 3000 rpm. Subsequently, the mass (g) of the supernatant obtained by centrifugation is measured, and the water retention rate (%) is obtained from the mass of the supernatant by the following formula.

Egg salads and egg-processed foods such as fried eggs that are sold by being packaged as side dishes at convenience stores and supermarkets, etc., are usually passed more than a day after being manufactured. Can prevent the water separation of such processed egg-packed foods by blending egg yolk into the processed egg foods with a water retention rate of 70% or higher, preferably 75% or higher. it can. Furthermore, since the boiled egg yolk used in the present invention is composed of the fine particles as described above, it is very pleasant. Furthermore, since it is an egg yolk, even if it mixes with various processed egg foods, the taste is not impaired. Therefore, by using egg yolk in the straw of the present invention, an egg processed food having a good egg flavor while preventing water separation is obtained. On the other hand, when egg yolk is used with a water retention rate lower than the above range, water separation cannot be sufficiently prevented even when blended into an egg processed food, as shown in Test Examples described later.

The value of the water retention rate measured as described above indicates that the higher the numerical value is, the higher the water retention capacity of the egg yolk in the salmon. However, the water retention capacity of the egg yolk in the salmon used in the present invention is high. Regarding the properties, as shown in the following test examples, the water retention rate of the boiled egg yolk of the present invention is approximately equal to the measured water retention value after storing the dispersion dispersed in fresh water for 20 hours and 48 hours, respectively. no change. That is, boiled egg yolk with improved water retention used in the present invention has excellent water retention properties regardless of the storage period.

There is no particular limitation on the processed egg food containing the egg yolk in the present invention, for example, heat-coagulated eggs such as egg salad and egg filling, tartar sauce, etc. Processed egg foods, eggs fried, omelet, egg tofu, steamed rice cakes, egg processed foods obtained by heating and coagulating seasoned liquid eggs such as custard pudding, and custard cream.

By the way, since the egg yolk in the cocoon of the present invention is heated excessively as compared with a common cocoon egg, so-called sulfide blackening tends to occur at the interface where the egg yolk contacts the egg white in the cocoon. In some cases, the color of the whole egg yolk is dark green when boiled. In the present invention, boiled egg yolk is used as a part of the raw material, which has been heat-treated excessively to such a degree of sulfide blackening, and this is used by mixing with an acidic seasoning having a low pH, for example. And sulfide blackening can be eliminated. The reason for the disappearance of sulfide blackening is that the acid seasoning soaks into the egg yolk and reduces the pH, resulting in chemical changes in the reactants due to sulfide blackening such as ferrous sulfide. Conceivable.

Therefore, the present invention is not affected by the color tone of the product and particularly requires prevention of water separation. Among the processed egg foods described above, heat-coagulated eggs such as egg salad and tartar sauce are mixed with an acidic seasoning. It can be suitably implemented in egg processed foods. Here, the heat-coagulated egg may be any generally used boiled egg, scrambled egg, fried egg, and the like, and these may be used as cut pieces. The acidic seasoning is a semi-solid or liquid seasoning having a pH of 3 to 5, generally referred to as an acidic seasoning. As such an acidic seasoning, specifically, Semi-solid dressings such as mayonnaise and salad cream, emulsified liquid dressings such as Southern dressing and French dressing, separated liquid dressings such as Chinese dressing, non-oil dressings such as blue jizo dressing, vinegar and seasoning liquids using this Etc.

In the processed egg food mixed with the heat-coagulated egg and the acid seasoning, the blended amount of the heat-coagulated egg and the acid seasoning may be appropriately adjusted depending on the use, etc., but the balance between the egg flavor and the acidity of the acid seasoning may be adjusted. In consideration, when the total blending amount of the heat-coagulated egg and the acidic seasoning is 100 parts, the heat-coagulated egg is preferably 10 to 80 parts and the acid seasoning is preferably 20 to 90 parts.

The blending amount of the boiled egg yolk in the processed egg food of the present invention is preferably 0.1 to 20%, more preferably 1 to 10%, still more preferably 1 to the product, although it depends on the type of processed egg food. ~ 5%. If the blending amount is less than the above range, it is difficult to obtain a water separation preventing effect. On the other hand, even if the blending amount is increased from the above range, it is difficult to expect an effect according to the blending amount and it is not economical. In addition, the egg yolk in the rice cake of the present invention tends to be excessively heated to cause sulfide blackening. In such a case, the blended egg processed food may have a dull and uncolored color tone.

In addition, the egg processed food of this invention can be mix | blended with the various additive currently used in the conventional egg processed food as needed. For example, pH adjusters such as citric acid and citrate, quality improvers such as thickening polysaccharides, colorants, sweeteners, preservatives and the like can be appropriately blended. In addition, when starch is blended, the texture of the egg processed food tends to become sticky or the egg flavor tends to be impaired, so it is preferable not to blend, but when blending starch for the purpose of improving physical properties, etc. The blending amount is preferably 1% by mass or less, more preferably 0.5% by mass or less based on the product.

Although the manufacturing method of the egg processed food of this invention mentioned above is not specifically limited, For example, it can manufacture as follows.

First, raw eggs with shells such as chicken eggs, eggs, and duck eggs sorted according to size are prepared. As described above, boiled egg yolks according to the present invention are heated excessively compared to general boiled eggs. Therefore, so-called sulfide blackening tends to occur at the interface where egg yolks contact with egg white in boil. The color of the whole egg yolk boiled is dark green. For this reason, it is preferable to use a fresh shelled raw egg having an egg white pH of about 7 to 9.2 in order to suppress the occurrence of sulfide blackening as much as possible.

Next, the prepared raw eggs with shells are heat-treated with a boil tank, a steamer, or the like to be heated and solidified, and then the shells are peeled off to obtain eggs by boiling. Here, in the present invention, the heating conditions are adjusted so that the water retention rate of egg yolk falls within the specific range. As shown in a test example to be described later, the stronger the heating condition is, the higher the water retention rate tends to be. Therefore, the heat treatment may be performed until the water retention rate falls within the specific range. At this time, even if the heating temperature is too low, the egg is difficult to heat and coagulate, and if it is too high, the egg tends to become hard due to heat. Therefore, the heating temperature is preferably 70 to 120 ° C, more preferably 80 to 100 ° C. It is preferable to adjust by increasing or decreasing the time. The heating time varies depending on the egg weight and freshness of the shelled raw egg to be used, the type of heating medium of the heat treatment apparatus, etc., for example, when heat treatment is performed in a boil tank using eggs selected to MS size by egg weight In order to make the water content of egg yolk 70% or more in the boil, it may be set at 95-100 ° C. for about 20 minutes or more. Moreover, what is necessary is just to carry out about 40 minutes or more at 95-100 degreeC, when heat-processing with a boil tank using the chicken egg sorted into L size by egg weight.

In addition, as a method of performing heat treatment so that the water retention rate of boiled egg yolk is in the specific range, in addition to the method of adjusting the heating conditions when heat-coagulating and heat-solidifying the shelled raw egg as described above, A method of adjusting the heating conditions at this time after obtaining eggs with a boil under general heat treatment conditions, then filling the boiled eggs with a boil if necessary and further heat-treating them secondarily with a boil tank or steamer Etc.

The egg processed food of the present invention can be obtained according to a general method for producing egg processed food except that the egg yolk is blended with the water retention ratio obtained as described above. The method of blending egg yolk with boil is not particularly limited, but since it is easy to obtain the effect of preventing water removal of processed egg food, it is cut using a dicer or the like, or a mixer or commit roll is used. It is preferable to use and pulverize and mix.

In addition, the egg yolk boiled with the water retention rate has undergone sulfide blackening, but in egg processed foods that are mixed with heat-coagulated eggs and acidic seasonings such as egg salad and tartar sauce, they are mixed with acidic seasonings. Then, the disappearance of sulfide blackening starts gradually immediately after mixing. Depending on the degree of sulfurization blackening of the egg yolk and the amount of acidic seasoning used, it is possible to eliminate the sulfide blackening to the extent that there is no problem as a product by leaving it preferably for about 1 hour after the mixing treatment. .

The egg processed food of the present invention produced as described above is filled in a polyethylene pouch or the like, if necessary, and preferably sealed by heat sealing and packed in a chilled temperature (0 to 15 ° C.). Or it can be set as the container stuffed product distribute | circulated at normal temperature (15-30 degreeC). Such a packaged egg processed food has a good egg flavor in addition to prevention of water separation even if the storage period after production is 1 day or longer, and even 1 week or longer. .

As described above, the egg yolk with the water retention rate of the present invention has a property capable of preventing the water of the processed egg food and maintaining the quality of the processed egg food. The aspect of the quality maintaining material for processed egg foods according to the present invention is characterized in that the egg yolk is an active ingredient which has a water retention rate of 70% or more after being dispersed in fresh water and stored for 20 hours. Quality retainer for processed egg foods. The quality maintaining material for processed egg foods of the present invention may be any material that contains egg yolk in the rice bran, which is an active ingredient, and dextrin and dextrin as long as the effect of the present invention is not impaired in addition to egg yolk in the rice bran. It may contain a shaping material such as alcohol or starch, or another quality improving material.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention.

[Example 1] Egg Salad (1) Production of quality preservation material for processed egg food Raw eggs with shells (egg eggs, MS size) are heated in a 95 ° C boiled bath for 30 minutes and then immersed in a 10 ° C cooling water bath. And cooled, peeled off the shell, and boiled eggs. Next, the egg yolk part and egg white part of the obtained boil were separated, and the egg yolk part was pulverized with a mixer (manufactured by Hobart) to obtain a quality maintaining material for egg processed foods of the present invention. When the water retention rate of the obtained quality preservation material for processed egg food was measured by the method described in the above embodiment, the water retention rate was 77%. In addition, the obtained quality-maintaining material for processed egg food had sulfide blackening.

(2) Manufacture of cut eggs with boiled eggs First, raw eggs with eggs (chicken eggs, MS size) are heated for 15 minutes in a 95 ° C. boiled bath, then immersed in a cooling water bath at 10 ° C., cooled, and peeled off. I got a boiled egg. Next, the egg boiled egg was cut with a dicer into a dice shape having a side of 1 cm with a dicer to obtain a cut egg product with a volume of 1 cm ³ .

(3) Manufacture of egg salad Based on the following mixing | blending, it manufactured as demonstrated below.

Quality preserved material for processed egg food made in (1) 50 cuts of boiled egg made in 50 parts (2) 800
Mayonnaise * 1 200
Vinegar * 2 20
Salt 5
――――――――――――――――――――――――――
1075 parts in total * 1: 70% vegetable oil / fat, 15% liquid egg yolk, 12% vinegar, seasoning, 3% spice, prepared in a conventional manner, pH 4.0
* 2: Vinegar (cereal vinegar), acetic acid equivalent acidity 4.2%

Quality preservation material for processed egg foods produced in (1), boiled egg slices made in (2), mayonnaise, vinegar and salt using an agitator (made by Hobart) to obtain an egg salad It was. In the obtained egg salad, the blended amount of egg yolk with a water retention rate of 77% was 5% with respect to the product. When the egg salad immediately after production was eaten, it melted well in the mouth and had a favorable egg flavor peculiar to the egg salad. The egg salad obtained had a favorable appearance after 1 hour after the mixing treatment of the quality preservation material for egg processed food and mayonnaise, and the blackening of the quality preservation material for egg processed food disappeared. It was.

Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch and stored for 3 days at 5 ° C., the egg salad melted well just after production, and the egg salad is unique to egg salad. It had a favorable egg flavor.

[Comparative Example 1] Raw eggs with egg salad shells (chicken eggs, L size) were heated in a boiling bath at 95 ° C for 20 minutes, then immersed in a cooling water bath at 10 ° C to cool, peeled off the shells, and obtained eggs with boiled eggs. . Next, the egg yolk part and egg white part of the obtained boil were separated, and the egg yolk part was pulverized with a mixer (manufactured by Hobart) to obtain a pulverized egg yolk. When the water retention rate of the crushed egg yolk was measured by the method described in the above embodiment, the water retention rate was 66%. In addition, some of the pulverized egg yolks in this cocoon had sulfide blackening.

In Example 1, an egg salad was obtained in the same manner as in Example 1 except that instead of the quality-preserving material for processed egg foods, the pulverized egg boiled product having a water retention rate of 66% was used. When the egg salad immediately after production was eaten, it melted well in the mouth and had a favorable egg flavor peculiar to the egg salad.

Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch and stored for 3 days at 5 ° C., the shape retention was reduced due to water separation and the taste was watery.

[Comparative Example 2] Egg Salad An egg salad was obtained in the same manner as in Example 1 except that no quality maintaining material for egg processed foods was blended. When the egg salad immediately after production was eaten, it melted well in the mouth and had a favorable egg flavor peculiar to the egg salad.

Furthermore, when the egg salad obtained was filled and sealed in a nylon pouch and stored for 3 days at 5 ° C., the shape retention was reduced due to water separation and the taste was watery.

[Comparative Example 3] Egg Salad An egg salad was obtained in the same manner as in Example 1 except that corn starch was blended in place of the quality maintaining material for processed egg food. When the egg salad immediately after production was eaten, the egg salad had a sticky texture and the egg flavor unique to the egg salad was weak.

Furthermore, the egg salad was filled and sealed in a nylon pouch, stored at 5 ° C for 3 days, and then eaten. As in the case immediately after production, the egg salad had a sticky texture and was unique to the egg salad. The preferred egg flavor was also weak.

[Test Example 1]
In order to examine the relationship between the heat treatment conditions of boiled eggs and the water retention rate of boiled egg yolks, and the relationship between the water retention rate of boiled egg yolks and the water separation prevention effect when blended with egg salad, the following tests were conducted.

(1) Manufacture of egg cut pieces with different heat treatment conditions First, 10 shelled raw eggs (chicken eggs, MS size) are heated in a 95 ° C boil tank for 10 minutes, 15 minutes, 20 minutes and 30 minutes, respectively. After that, it was immersed and cooled in a cooling water bath at 10 ° C. to peel off the shell, and eggs were obtained with four types of straws with different heating conditions. Next, each of the obtained eggs was cut into dice having a side of 1 cm with a dicer to obtain 500 g of egg cut pieces (yolk portion 30%, egg white portion 70%) with different heating conditions. Moreover, the yolk part was sampled from the cut pieces of eggs with these straws, and the water retention rate was measured by the method described in the above embodiment.

The obtained boiled egg cuts had a slightly semi-ripe egg yolk when the boiled eggs were heated at 95 ° C. for 10 minutes. In addition, the egg yolk part was completely solidified in the heating condition of 95 ° C. for 15 minutes or more, and the whole egg yolk part was dark green due to sulfide blackening in the heating condition of 95 ° C. for 20 minutes or more. .

(2) Manufacture of egg salad (2-1) Manufacture of egg salad (control A) using egg cuts in half-ripe rice cakes (1) The boiled egg cuts obtained under heating conditions of 95 ° C. for 10 minutes The egg salad was obtained by the following composition. In other words, boiled egg cuts, mayonnaise, and salt obtained in (1) at 95 ° C. for 10 minutes were stirred and mixed using a mixer (manufactured by Hobart) to obtain an egg salad.

Boiled egg cuts 80g
Mayonnaise * 1 200
Vinegar * 2 20
Sugar 9
Salt 5
―――――――――――――――――
Total 1034g
* 1: Same as used in Example 1 * 2: Same as used in Example 1

(2-2) Production of egg salad (control B) using boiled egg cuts obtained under normal heating conditions In control A, the heating conditions obtained in (1) as boiled egg cuts were 95 ° C. 15 Egg salad (Control B) was obtained in the same manner except that the egg cuts were used for boiling for a minute.

(2-3) Manufacture of test sample egg salad In egg salad (control A) using egg cuts in half-ripe cake, 20% of egg cuts in half-ripe cake were obtained under the heating conditions obtained in (1). Three different types of egg salad were obtained by replacing the eggs with three different types of eggs, that is, with heating conditions of 95 ° C., for 15 minutes, 20 minutes, and 30 minutes.

Each of the egg salads obtained in (2-1) to (2-3) above is filled and sealed in a nylon pouch, stored at 5 ° C. for 5 days, and then evaluated for shape retention by the following test method. did. The test results are shown in Table 1.

<Test method for shape retention>
A straight line is written in 6 directions every 60 ° from the center to the circumference from the center, and the point where the circle intersects the straight line is a flat plate (spread meter) on which the distance from the center is written, and a diameter of 60 mm A cylinder was prepared. Next, the cylinder was placed upright so that the center of the cylinder and the center of the concentric circle written on the flat plate coincided with each other, and 90 g of egg salad having a product temperature of 25 ° C. was filled therein, and then the cylinder was removed. Then, the outflow distance of the egg salad spread on the plate after 5 minutes was measured in 6 directions, and the average value was calculated. This average value indicates that the smaller the numerical value, the shorter the outflow distance and the better the shape retention.

From Table 1, regarding the heat treatment conditions of boiled eggs and the water retention rate of boiled egg yolks, boiled egg yolks with high boiled egg heating conditions have a high water retention rate, that is, excellent water retention of 70% or more. It can be understood that the properties have been modified.

In addition, with regard to the water retention rate of boiled egg yolks and the effect of preventing water separation when blended into egg salad, egg salad using egg with boiled egg (control A) and egg salad using boiled egg under general heating conditions All of (Control B) have poor shape retention after storage due to water separation, whereas egg salad (Control A) using eggs in a half-ripe rice cake has a water retention rate of 70% or more, preferably 75% or more. It can be understood that the egg salad of the present invention blended with egg yolk (quality preservation material for processed egg foods) prevents water separation after storage and has good shape retention.

[Test Example 2]
The following test was conducted in order to examine the change over time in the water retention rate of egg yolk by boiling. That is, the boiled egg yolk sample (water retention 63%) with the boiled egg heating condition of 95 ° C. × 15 minutes obtained in Test Example 1 and the boiled egg yolk sample with the boiled egg heating conditions of 95 ° C. × 30 minutes. For each sample (water retention rate 78%), according to the method for measuring the water retention rate described in the above-mentioned embodiment, the water retention rate after each of the dispersions obtained by dispersing egg yolk in fresh water with boil for 48 hours is measured. Went. The results are shown in Table 2.

According to Table 2, the egg yolks of the present invention having a water retention rate of 70% or more have almost no change in the value of the water retention rate measured after storing the dispersion dispersed in fresh water for 20 hours and 48 hours, respectively. It turns out that it has the property excellent in water retention irrespective of the period. In contrast, egg yolk of boiled eggs under general heating conditions has a low water retention rate regardless of the storage period.

[Example 2] Tartar sauce Using the quality-preserving material for egg processed food obtained in Example 1 (boiled egg yolk crushed with a water retention rate of 77%), based on the following formulation, as described below Tartare sauce was manufactured.

Quality maintenance material for processed egg food 30
Boiled egg slices * 150
Pickle (cut to 5mm square) 50
Onion (cut to 5mm square) 70
Mayonnaise (same as Example 1) 700
――――――――――――――――――――――
Total 1000g
* Raw eggs with shells (chicken eggs, L size) heated in a 95 ° C boiled tank for 15 minutes, then shelled and cut into dice with a side of 5 mm using a dicer

Add the mayonnaise to the mixer (made by Hobart), then add the sliced egg with the boil, add the pickles, onions, and quality-preserving material for the egg processed food, and then mix the mixture for 5 minutes to make the tartar sauce Got. Subsequently, the obtained tartar sauce was filled and sealed in a polyethylene pouch to obtain a container-filled tartar sauce. In addition, although the quality maintenance material for egg processed foods used as a raw material (crushed material of egg yolks with a water retention rate of 77%) had undergone sulfide blackening, the tartar sauce obtained was an egg processed food. 1 hour after the mixing treatment of the quality maintaining material and mayonnaise, the sulfide blackening disappeared and the appearance was favorable.

In addition, a container-packed tartar sauce was obtained in the same manner except that no quality-preserving material for egg processed foods was blended. These container-packed tartar sauces were stored in a refrigerator (10 ° C.) for 2 weeks and then sampled. As a result, the tartar sauce of the present invention containing a quality-preserving material for processed egg foods was preferred to have a favorable taste peculiar to tartar sauce, whereas the tartar sauce of the control product produced a slight water separation. It was a watery taste.

[Example 3] Egg baking Using the quality maintaining material for processed egg food obtained in Example 1 (boiled egg yolk with a water retention rate of 77%), an egg baking was obtained as described below. First, 70 parts of the whole egg, 8 parts of sugar, 3 parts of quality preservation material for egg processed foods, 0.3 part of salt, 1 part of mirin, 1 part of soy sauce and 16.7 parts of fresh water are put into a stirring tank. An egg mixture was obtained by stirring and mixing. Next, the egg mixture was baked in a pan to obtain an omelet. Subsequently, after the obtained fried egg was cooled, it was filled and sealed in a polyethylene pouch to obtain a fried egg in a container. When this container-packed fried egg was sampled after it was stored in a refrigerator (5 ° C.) for 5 days, it was preferable because it had a favorable taste characteristic of fried egg.

Claims (1)

An egg processed food obtained by heating and coagulating a liquid egg containing egg yolk mixed with boiled water having a water retention rate of 70% or more after being dispersed in fresh water and stored for 20 hours. Egg processed food characterized by 0.1-20% with respect to processed food.